Bordeaux Mustard Herbed Beef Stew

Ingredients:

Flour Mixture:

  •  ⅓ cup all purpose flour
  •  1 Tbsp Kozlik's Brown Mustard Powder
  •  1 Tbsp chopped fresh Italian (flat-leaf) parsley
  •  1 tsp chopped fresh thyme or  ½ tsp crushed dried thyme
  •  1 tsp black pepper
  •  1 tsp salt

Remaining Ingredients:

  •  1 ½ lbs beef chuck roast, cut into 1 in cubes 
  •  2 Tbsp olive oil
  •  1 medium onion, peeled and cut into wedges
  •  2 carrots, peeled and cut into 1 inch (2.5 cm) pieces
  •  1 cup mushrooms (halved if large)
  •  2 medium potatoes, cut into 1 inch (2.5 cm) cubes
  •  3 Tbsp tomato paste
  •  ¼ cup Kozlik's Bordeaux Mustard
  •  1 bay leaf
  •  1¾ cups no-salt-added beef broth
  •  2 cups water

Instructions:

  1. In large bowl mix together: flour, mustard powder, parsley, thyme, pepper and salt. Dredge beef in flour mixture, reserving leftover flour mixture for step 3.
  2. In large pot (6 quart), heat oil over high heat to sear beef. Set Aside.
  3. Stir in onions, carrots, mushrooms and potatoes. Cook for 3 minutes. Stir in tomato paste, mustard, bay leaf and broth.
  4. Add seared beef back in.
  5. Stir water into remaining flour mixture (from step 1) before adding into the cooking pot. Bring to a boil. Reduce heat to low. Cover and simmer for 1 hour or until beef and potatoes are tender. Serve hot.